Savoring: A New Model of Positive Experience (Paperback) (ISBN-13: 9780805851205)

This book is about savoring life--the capacity to attend to the joys, pleasures, and other positive feelings that we experience in our lives. The authors enhance our understanding of what savoring is and the conditions under which it occurs. Savoring provides a new theoretical model for conceptualizing and understanding the psychology of enjoyment and the processes through which people manage positive emotions. The authors review their quantitative research on savoring, as well as the research of others, and provide measurement instruments with scoring instructions for assessing and studying savoring.

Authors Bryant and Veroff outline the necessary preconditions that must exist for savoring to occur and distinguish savoring from related concepts such as coping, pleasure, positive affect, emotional intelligence, flow, and meditation. The book's lifespan perspective includes a conceptual analysis of the role of time in savoring. Savoring is also considered in relation to human concerns, such as love, friendship, physical and mental health, creativity, and spirituality. Strategies and hands-on exercises that people can use to enhance savoring in their lives are provided, along with a review of factors that enhance savoring.

Savoring is intended for researchers, students, and practitioners interested in positive psychology from the fields of social, clinical, health, and personality psychology and related disciplines. The book may serve as a supplemental text in courses on positive psychology, emotion and motivation, and other related topics. The chapters on enhancing savoring will be especially attractive to clinicians and counselors interested in intervention strategies for positive psychological adjustment.


Author: Fred B. Bryant, Joseph Veroff
ISBN-10: 0805851208
ISBN-13: 9780805851205
Publisher: Psychology Press
Language: English
Published: 07/01/2006
Pages: 294
Format: Paperback
Weight: 0.90lbs
Size: 9.00h x 6.08w x 0.63d

Review Citation(s):
Reference and Research Bk News 11/01/2006 pg. 11